Epicerie Generale Recipes x 3
8 years ago by
Remember when Garance said we’d be sharing three of her favorite recipes from the breakfast at Marie Sixtine’s beautiful apartment? Well, these are the them! A tasty morning granola, a fruitful water for weekend gatherings and a salad perfect for spring, all from Epicicerie Generale – enjoy!
Courtesy of Chef Marjorie Pilliere, Epicerie General
Water Fruit
Refreshing, Detox, Tonic…
Ingredients :
Mason jars
Spring water (optional : sparkling- 24 oz )
2 organic red apples cut in slices (keep some slices for the final water)
1 Pomegranate (keep seeds for the final water)
1 lime and 1 lemon (keep some slices for the final water )
4-5 verbana leaves
A little spoon of Red Pepper
Agave Sirup (optional)
Place slices of apple into jars, slices of lime and lemon, verbana leaves, add water, store in fridge overnight.
The next day, add Pomegranate (for the color and flavor), mash up with a wooden spoon (to give flavor), store in fridge 30 min, add Red pepper (crushed with fingers), strain and add the remaining fruits (for the aesthetics !), add some agave or another swetener if you prefer, and it’s ready to serve !
Granola
gluten free!
Serves 4-6 persons
Ingredients :
3 cups Quinoa
1 cup silvered almonds
1 cup cashewnuts
1 cup hazelnuts
3/4 cup dark chocolate
1/4 vegetable oil (coconut or almond)
1/4 cup plus 2 tablespoons agave syrup or maple
3/4 fleur de sel
3/4 blend of cinnamon and tumeric
1 cup blueberries
Optionnal : 1/4 Brown sugar
Preheat oven to 150 degrees F.
Combine Quinoa, almonds, cashew nuts, hazelnuts, dark chocolate. In another bowl, combine syrup, oil, fleur de sel, spices. Combine both mixtures.
Cook for one hour.
Remove from oven and put into a large bowl, add blueberries and mix.
Serve with almond or hazelnut milk or goat yogurt. Add honey or Mapple syrup to your liking!
Easy Spring Veg Salad
Nourishing, healthy, light and fresh (without dressing and gluten-free), perfect for a brunch and for the Skin !
4 persons
Prep time 30 min
Ingredients
120 g white Quinoa
60 g red Quinoa
4 baby Carotts
100 gr Baby Spinach
1/2 Pinapple
1 cup Cashewnuts crushed
A bunch of coriander (keep few leaves for the final plate)
A brunch of mint (keep few leaves for the final plate)
10 White Mushrooms
3/4 teaspoon : salt, pepper, cumin, nutmeg, cinnamon, curry, clove, tumeric
Juice of one lemon
Alfalfa
Quinoa
Rince twice each Quinoa (until the water is clear)
Boil in an pan of water each quinoa.
8 min for White Quinoa
12 min for Red Quinoa
Drain in a fine sieve for an “al dente” result.
Reserve and blend the two cereals.
Assaisonated with 2 teaspoons of spices (cumin, tumeric, curry, cinnamon, nutmeg, clove and salt)
Reserve.
Peel 4 baby carrott and cook the entire vegetable with steam during 10 min.
Reserve.
Cut 1/2 Fresh pinapple in a little pieces.
Reserve.
Rince Herbs, Mushrooms, Baby Spinach.
Cut the Mushrooms into slices, place into a bowl and add lemon juice.
Reserve.
For the final plate, in order :
Baby Spinach Leaves, Quinoas, Mushrooms, Coriander, Mint, Pieces of Pinapple, Cashewnuts, Alfalfa, Coriander and Mint Leaves, Virginie Olive oil or Almond Oil.
+ Optionnal : Slices of Avocado or pearls of Beetroots cooked with honey in oven
Thank you to Marjorie Pilliere , Maud Zilnyk, and Lucio Hornero at Epicerie Generale !
Find all of our recipes here!
For the granola, where it says 3/4 fleur de sal and 3/4 blend of cinnamon and turmeric, what is that 3/4 of? Tablespoon? Teaspoon? Something else I’m totally ignorant of?
This recipe looks devastatingly good, and I want to try it!
how cute is that salad!? :)
http://littleaesthete.com/
Hi Katie
In the french version it says a pinceé (pinch) of those ingredients, so I reckon, it is 3/4 of a teaspoon.
Enjoy!
I would probably opt for 3/4 teaspoon. That is a lot of salt and turmeric otherwise.
Looks delicious !!!
when you are a creative person your creativity is part of you …so it will show in everything you do ,in a decoration of a place in the food you prepare..and in solution to everyday’s life surprises….we all need to become more creative in everything…in managing our own life..
with Love
Yael Guetta
http://www.ftwwl.com
That salad sounds oh-so-fresh! Need it after scarfing down two doughnuts this morning, and I’ll be saving the recipe to use all spring long!
Charity
http://www.peachfuzzblog.com
Ah lala, ça donne tellement envie ! Autant à regarder qu’à manger d’ailleurs
Merci pour ces belles recettes!
Je vous invite à découvrir mon blog avec de bonnes adresses Bordelaises ????????, lifestyle & voyages: http://Moveinlab.com
Check out my blog to discover Bordeaux ???????? & my french way of style: http://Mobeinlab.com
Laure
These sound really good!
Belles photos qui evoquent le printemps, j’ai mis la premiere en fond d’ecran et vais essayer la recette de “l’eau fruitee”, la salade me fait tres envie aussi ! :-)
Hihi ! C’est rare que je passe par ton blog pour trouver des inspos cuisine!
Merci pour ces belles recettes vegans (message subliminal: GO VEGAN, PEOPLE !)! J’ai très envie de tester l’eau fruitée et le muesli ! Miam!
xxx
Irène
http://www.cookinginjune.com/
Nice post dear :)
xx
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PERSONAL STYLE BLOG
http://evdaily.blogspot.com
The salad looks super delicious!
http://beautyfollower.blogspot.gr/
These are great! Thanks for sharing!
xx
Mademoiselle Coconath
http://mllecoconath.com
The granola sounds yummy!
Love,
http://www.thestyleventure.com
Génial !
Merci pour ce partage de recettes, j’ai hâte de les tester !
Bonne journée :)
these all seem delicious
http://hashtagliz.com
L’eau fruitée donne vraiment envie rien qu’au visuel… Merci pour ces recettes !
Sophie
http://www.sophieleplat.fr/search/label/Creations
Bonjour, dans la recette du granola il n est pas précisé si le quinoa est mit cru au four je pense que oui mais pourriez vous confirmer?
Merci!